welp, Beersmith miscalculated I guess and I ended up settling in at 149 - added ice and dropped it to 145 which took about 7 minutes, then let it rest for 20 before I started ramping up to 158.

I debated for a minute about whether I should have just scrapped the hockhurz and go single infusion since I screwed the pooch on the strike in, but I really wanted to try it, so hopefully, I get at least some semblance of what it will be like.

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The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

I also just did my first Hochkurz mash on a Munich Dunkel. I nearly forgot that I wanted to do it (old habits), got the strike water up to temp for a 154* mash in and then realized that I was forgetting something. A few adjustments later and I mashed in at 144.9*, held for 30ish minutes (forgot to set the timer), my heat stick worked beautifully and brought is up to 158.3* within 15 minutes, rested for 45', then brought it up to 168.7* for mash out.

When I used to do Hochkurz decoctions, I would vary the maltose rest between 20-40 minutes depending on the fermentability profile I was going for. On a german pilsner, I would do something like a 20-30 minute rest, while on a dunkel, I would shoot for more like a 40-minute maltose rest. I also varied the maltose rest temperature to further manipulate the fermentability.

When I used to do Hochkurz decoctions, I would vary the maltose rest between 20-40 minutes depending on the fermentability profile I was going for. On a german pilsner, I would do something like a 20-30 minute rest, while on a dunkel, I would shoot for more like a 40-minute maltose rest. I also varied the maltose rest temperature to further manipulate the fermentability.

I thought a longer maltose rest would increase fermentability? Have I had this backwards the whole time?

Either way, thanks for the response! It'll give me something to play with.

I routinely end up doing a Hockhurz in the winter due to errors in hitting my temp for single infusion (so I started weighing out my grains and storing them in the house overnight to get the single infusion mash temp right off the bat). Just an observation...

When I used to do Hochkurz decoctions, I would vary the maltose rest between 20-40 minutes depending on the fermentability profile I was going for. On a german pilsner, I would do something like a 20-30 minute rest, while on a dunkel, I would shoot for more like a 40-minute maltose rest. I also varied the maltose rest temperature to further manipulate the fermentability.

I thought a longer maltose rest would increase fermentability? Have I had this backwards the whole time?

Either way, thanks for the response! It'll give me something to play with.